Pad Thai

One of the best places I have found to buy a great Pad Thai is from the Thai Cart (Baan Sabai Jai) on Smollett Street in Albury, however, it is pretty quick, easy and super tasty if you want to make it yourself at home.

I orginally got this recipe from Stellie (thank you muchly) and have played with it a little each time I have made it.

Firstly, soak 200g rice noodles in warm water until just soft, then drain well.

In a pestle and mortar, make a paste using:
2 large garlic cloves
2 small chillies
1 tsp sesame oil
1 tsp fish sauce
2 tsp palm or brown sugar (I know, I don't really like palm products, but I bought it before I knew that much about it and I don't like waisting things)

Add:
2 Tbsp lime juice
2 Tbsp soy sauce
2 Tbsp tamarind paste
(if you like a stronger flavour, you can make each of these 3 Tbsp)

Heat a little oil in wok:
Fry 2 eggs, stirring until just cooked, then set aside
Stir fry 1 chopped onion then set aside with egg
Stir fry about 400g cubed firm tofu until golden

Add:
3 tsp Massel chicken stock powder
Soft noodles
Garlic paste
Fresh bean sprouts
Chopped spring onion
cooked egg and onions
1/2 cup toasted chopped nuts

Combine well then enjoy with spring onions, chilli, fried shallots and a wedge of lime.